Physiological and molecular techniques for the study of bacterial community development in sausage fermentation

Journal of Applied Microbiology

Volumn 84, Issue 6, 1998, Pages 1043-1049

  Rebecchi, A ^a   Crivori, S ^a   Sarra, P G ^a   Cocconcelli, P S ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; FERMENTATION; LACTIC ACID; MEATS; PHYSIOLOGY; PROCESS CONTROL;

ANALYSIS TECHNIQUES; BACTERIAL COMMUNITY; COMMUNITY DEVELOPMENT; DRY SAUSAGE; FERMENTATION PROCESS; MICROBIAL COMMUNITIES; MOLECULAR TECHNIQUES; PRODUCTION PROCESS; RIPENING PROCESS; STRAIN TYPING;

POLYMERASE CHAIN REACTION;

ANALYSIS; ARTICLE; BACTERIAL COUNT; BACTERIUM DETECTION; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; FOOD PRESERVATION; FOOD PROCESSING; LACTOBACILLUS; NONHUMAN; POLYMERASE CHAIN REACTION; STAPHYLOCOCCUS; STRAIN DIFFERENCE; TAXONOMY;

LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKE; STAPHYLOCOCCUS SCIURI; STAPHYLOCOCCUS XYLOSUS;

EID: 0031855344     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1998.00442.x     Document Type: Article

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